Venturi, F.; Bartolini, S.; Sanmartin, C.; Orlando, M.; Taglieri, I.; Macaluso, M.; Lucchesini, M.; Trivellini, A.; Zinnai, A.; Mensuali, A.
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. Appl. Sci. 2019, 9, 2431.
https://doi.org/10.3390/app9122431
AMA Style
Venturi F, Bartolini S, Sanmartin C, Orlando M, Taglieri I, Macaluso M, Lucchesini M, Trivellini A, Zinnai A, Mensuali A.
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. Applied Sciences. 2019; 9(12):2431.
https://doi.org/10.3390/app9122431
Chicago/Turabian Style
Venturi, Francesca, Susanna Bartolini, Chiara Sanmartin, Matteo Orlando, Isabella Taglieri, Monica Macaluso, Mariella Lucchesini, Alice Trivellini, Angela Zinnai, and Anna Mensuali.
2019. "Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits" Applied Sciences 9, no. 12: 2431.
https://doi.org/10.3390/app9122431
APA Style
Venturi, F., Bartolini, S., Sanmartin, C., Orlando, M., Taglieri, I., Macaluso, M., Lucchesini, M., Trivellini, A., Zinnai, A., & Mensuali, A.
(2019). Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits. Applied Sciences, 9(12), 2431.
https://doi.org/10.3390/app9122431